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KMID : 0380620190510030221
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Korean Journal of Food Science and Technology
2019 Volume.51 No. 3 p.221 ~ p.226
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Quality characteristics of noodles supplemented with rice flour and shell powder
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Lee Jeong-Gon
Jeong Gyeong-A
Jeong Jin-Yi
Lee Chang-Joo
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Abstract
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This study investigated the optimal amount of shell powder (0.1, 0.2, 0.3, and 0.4%) to add to rice noodles containing 20% rice flour and compared their quality characteristics to those of wheat noodles containing a commercial alkaline reagent (added at 0.4%). As the amount of shell powder was increased, the L and b values (Hunter’s color) increased. The pH, turbidity, and water absorption also increased as the amount of shell powder was increased. However, when the shell powder content exceeded 0.3%, the hardness, chewiness, springiness, and tension tended to decrease below acceptable levels. This might be because the shell powder inhibited network formation. The textural properties and pH value of rice noodles containing 0.2% shell powder were similar to those of the wheat noodles. This suggests that 0.2% shell powder may be the optimal amount to add to rice noodles when used as the alkaline reagent.
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KEYWORD
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rice flour, alkaline reagent, shell powder, rice noodle
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